The largest part of the typical grain kernel is called the “endosperm” – it’s the energy storage capsule – providing the food a nascent plant needs to grow from the seed.

The endosperm is the part of a wheat grain that is milled to produce white flour. Whole wheat flour, on the other hand, contains the other parts of the grain (the germ and the bran) which contain added fiber and nutrients. Because the germ is also where the grain’s fat is located, whole wheat flour is also more prone to spoilage than white flour.